Easy Pistachio Basque Cheesecake Recipe

I just celebrated my birthday, and with the kids pretty much grown up, finding a night we can all be together to have dinner in between their casual jobs, school, uni and other commitments is a bit tricky. 

I was sitting down Friday night working out what day we should organise my dinner and realised that if we didn't do it that Sunday it would be a month again before we would all be together so that's how this cheesecake came to be.

My Chocolate basque cheesecake recipe (click here for link) is one of my go to easy favourites. If you make it in the morning it can actually be served that night. I decided I didn't want the lead up to my birthday to be spent rushing to put together a layer cake and I had already been thinking of changing up my cheesecake recipe to use some of the pistachio cream I had in my fridge and luckily for us it worked out perfectly.

Basque cheesecake is crazy easy to make, my recipe has 5 ingredients plus a pinch of salt and it's just about making sure everything is room temperature and mixed well at a low speed. Even lining the tin is easy just scrunch up baking paper and press it into the tin. It's the ultimate lazy dessert.

I did add an extra step by decorating around the edge with more pistachio cream and chopped pistachios. Just to make it a bit more birthday-ee. But you can totally miss that out and it will be gorgeously burnt and delicious.

I still want to make myself an actual proper layered birthday cake,  it will have to wait at least a month but that will give me enough time to come up with some fun ideas. 

Happy Baking

xx

Linda

Pistachio Basque Cheesecake - makes a 6" cheesecake which will make 6-8 snack serves. Store in fridge for up to 3 days. Can be frozen wrapped individually in plastic wrap and thawed in the fridge.

450g (16oz) cream cheese at room temperature

300g (10 1/2 oz) pistachio cream

3 eggs room temperature

1 tsp vanilla

225g (8oz) thickened cream (dollop cream) (heavy cream)

good pinch salt

Optional decoration extra pistachio cream around 1/4 cup and 1/4 cup chopped pistachio nuts

Line a 6 inch wide by 3 inch high, round baking tin with baking paper. To do this crumple up the paper in your hands and then place over the baking tin and press down I used a spoon to press a line around the bottom rim and then turn the edges over the top rim.

Place cooking rack into middle of oven and preheat to 220 C Fan forced (430F).

Make sure the cream cheese is at room temperature so the mixture will be silky smooth. Place into mixer bowl and mix at low speed until smooth and creamy. You do not want any lumps at this stage and also we are not trying to incorporate extra air or volume. The room temperature ingredients and slow mixing are key steps.

Scrap down the sides of the bowl. Add the eggs one at a time and vanilla and mix until well. Continue to scrap down the sides of the bowl until the mixture is completely combined and smooth.

Warm the pistachio cream in the microwave for about 30 seconds until it is fluid but not hot and fold in with a spatula, there should be no lumps and no streaks when you are finished.

Add the thickened cream and salt and mix well.

Pour mixture into the prepared tin and bake for 25 mins, increase temperature to 230C (450F) and cook for a further 5 mins. 

Turn oven off and allow to cool in oven with door ajar for 15mins. 

Put cheesecake into fridge for at lease 4 hours or overnight.

Prior to serving remove from tin and allow to sit at room temperature for 20 mins. If your cheesecake is stuck and you can't get it to release, it's just some of the fats set hard. Run a plastic spatula around the edge between the paper and tin and if it still won't come out pop the base into hot water for a second being careful not to splash the cake and it should easily slide out.

**Optional extra decorating step -after cheesecake is cooled in fridge, immediately on removal from fridge while still chilled.

Remove cheesecake from baking paper and spread a thin layer of pistachio cream around the sides of the cheesecake with an offset spatula or knife.

Place the chopped pistachios on a plate.

Holding the cake by the flat sides roll the pistachio cream covered edges in the chopped pistachios. They will stick to the the pistachio cream. 

Original photos and recipe from the Bubble and Sweet blog ©Linda McCubbin 2025. I love when people share my blog ideas and give credit. Please feel free to link back to my blog for non commercial purposes. Affiliated links and adds may earn me money, however all ideas and opinions are my own,

Chocolate Basque Baked Cheesecake Recipe

Growing up I lived about 50 metres down the road from a cheesecake shop (although not THAT cheesecake shop) and they would sell half cheesecakes which my mum would sometimes get us as a treat. My favourite was the baked cheesecake topped with a layer of jelly/jello set with blueberries. Oh how I loved those cheesecakes.

Actually now that I am telling you about it, I am thinking I should try and recreate it. But this story is not about my childhood cheesecake it is about chocolate Basque baked cheesecake.

About a year ago we found a dessert restaurant a few suburbs over that makes on site delicious gelato and Basque cheesecakes.  They use good quality ingredients, which I am sure of as I am a little bit of a food stalker and I peer into their stock room and check out what they use. 

But alas for me (although happily for them) they seem to be very busy and every time we go now they are devastatingly out of my favourite chocolate Basque cheesecake.

Luckily baking is what I do so I decided to make my own and now I have cheesecake when ever I want and my only problem is that I eat way too much cheesecake. As a solution I have been making smaller cakes and the recipe below is for a 6" cake which is a lovely size if you have just a few people to serve. 

(note the cheesecake in these pictures is only 4" 

because I am trying to eat less cheesecake)

Basque cheesecake differs from regular baked cheesecake as it is has no biscuit base and is cooked at a high temperature which results in a dark top and creamy centre. It is important to cool the cheesecake for enough time for the middle to set, at least 4 hours for this recipe but preferably overnight.

Happy Baking

xx

Linda 

Chocolate Basque Cheesecake - makes a 6" cheesecake which will make 6-8 snack serves. I like to serve mine with cherries which is a lovely contrast to the velvety chocolate cheesecake. I use a good quality chocolate like Callebaut. Cheesecake slices can frozen wrapped individually in plastic wrap and thawed in the fridge.

450g (16oz) cream cheese at room temperature

200g (7 oz) dark chocolate melted

100g (3 1/2 oz) caster/ superfine sugar (use regular granulated sugar if that's all you have)

10g (4 tablespoons) cocoa sifted

3 eggs room temperature

1 tsp vanilla

225g (8oz) thickened cream (dollop cream) (heavy cream)

good pinch salt

Line a 6 inch wide by 3 inch high, round baking tin with baking paper. To do this crumple up the paper in your hands and then place over the baking tin and press down I used a spoon to press a line around the bottom rim and then turn the edges over the top rim.

Place cooking rack into middle of oven and preheat to 220 C Fan forced (430F).

Melt the chocolate in a microwave safe dish. I melted mine for 2 mins at 60%, stirred and then another 2 mins. Alternatively if you only have high setting heat for 20sec intervals stirring between each burst and being careful not to overheat. Set aside until needed.

Sift together the caster sugar and cocoa to ensure there are no lumps.

Make sure the cream cheese is at room temperature so the mixture will be silky smooth. Place into mixer bowl and mix at low speed until smooth and creamy. You do not want any lumps at this stage and also we are not trying to incorporate extra air or volume. The room temperature ingredients and slow mixing are key steps.

Scrap down the sides of the bowl add the caster sugar and cocoa and mix at slow speed. Add the eggs one at a time and vanilla and mix until well. Continue to scrap down the sides of the bowl until the mixture is completely combined and smooth.

Add the melted dark chocolate and fold in with a spatula, there should be no lumps and no streaks when you are finished.

Add the thickened cream and salt and mix well.

Pour mixture into the prepared tin and bake for 25 mins, increase temperature to 230C (450F) and cook for a further 5 mins. 

Turn oven off and allow to cool in oven with door ajar for 15mins. 

Put cheesecake into fridge for at lease 4 hours or overnight.

Prior to serving remove from tin and allow to sit at room temperature for 20 mins. If your cheesecake is stuck and you can't get it to release, it's just some of the fats set hard. Run a plastic spatula around the edge between the paper and tin and if it still won't come out pop the base into hot water for a second being careful not to splash the cake and it should easily slide out.

Sorry Not Sorry - Chocolate Oreo Cheesecake cake

Sorry, I know I'm supposed to be blogging about healthy clean eating and putting up recipes with cakes made from raw kale that taste exactly like kale chocolate.

Y'all have probably made resolutions and I really want to support you in that, fingers crossed that it all works out for you.

But I made a resolution that I thought I had a chance I might keep so it had nothing at all to do with giving up cheesecake, frosting, chocolate and/or peanut butter.

Truthfully I made this cake for Christmas day kinda in rebellion to making pavlova to take to every family event. I mean, I like pavlova as much as the next person but there is only so much you can eat.

So I thought I would like some cheesecake, then I thought, hmmm maybe some chocolate cake would finish it off and I had a bit of peanut butter frosting left over in the fridge so I covered the whole lot in that.

and it came together to make this cake. Seriously cut these slices really, really thin

Chocolate Oreo Cheesecake
makes one tall 6" cake

1 X 6" Oreo Cheesecake no crust (recipe below)
2 X 6" chocolate cake (recipe below)
Chocolate ganache set to spreading consistency
Peanut frosting
Optional - a few meringues, Oreos, chopped peanuts

Place 1 of the chocolate cakes onto a cake board or your cake stand, cover the top with a layer of chocolate ganache and pop the cheesecake onto the top of the cake pressing down lightly. Place in fridge to set.

Remove from fridge, cover top of cheesecake with a layer of chocolate ganache and then place the other chocolate cake onto the cheesecake, press down lightly.

Cover sides and top of cake with a thin layer of chocolate ganache and then chill in fridge until set. .

When set remove from fridge and cover whole cake with a layer of peanut frosting, return to fridge to set.

Gently heat ganache until it becomes just pour-able and top cake with a layer of ganache allowing a little to spill over the edges. Retain any extra ganache to heat and use as a sauce for serving

Decorate top as desired, I added some meringue, Oreo's and chopped peanut, although if you have extra peanut frosting some swirls of frosting with mini Oreo's would be cute.

Oreo Cheesecake

500g (17 3/4oz - if you round up to 18 oz it will be ok) cream cheese (full fat)
1/2 cup sugar
1 egg plus 1 egg white
2 tsp lemon juice
1 tsp vanilla extract
3 tsp plain flour (1 US Tbsp all purpose flour)
14 Oreo Cookies (whole or broken - I used whole)

Preheat oven to 160C

Grease and line a 6" tin with baking paper.

Beat cream cheese and sugar together until smooth. Add egg and egg white, lemon juice, vanilla and flour, beat until just combined.

Pour half mixture into prepared tin, press half Oreos into mixture, pour half of the remaining mixture in and top with remaining Oreos, then the rest of the cheesecake mixture.

Bake in preheated oven for around 40 minutes or until the center is just set.

Allow to cool in tin for 15 minutes. Run a plastic knife around the edge of the cake to loosen sides and then carefully tip out cake onto a cake board to cool.

Chocolate Cake

1 1/2 cups plain flour
1 tsp bicarb soda  (baking soda)
1/4 baking powder
pinch salt
1/2 cup cocoa powder
1/2 cup hot water
1/2 cup cool water
115 g unsalted butter (4 oz butter) room temperature cut into small squares
1 1/4 cup caster sugar (superfine) use regular white sugar if caster sugar not available
2 eggs
1 tsp vanilla

Preheat oven to 160 C fan forced (325 F) and grease flour and line 2 X 6" tins with baking paper.

Sift together flour, baking soda, baking powder and salt.

Mix the hot water and cocoa to make a paste then add the cool water mix until well combined, set aside.

In a large bowl of a stand mixer mix together butter and sugar at high speed until well creamed (about 2-3 mins).

Reduce speed to low and mix in eggs then vanilla mixing until well combined.

Add 1/3 of the flour, mix until just combined then add 1/2 the cocoa mixture, mix again until combined and scrape down sides. Add another 1/3rd of the flour, mix, add the remainder of the cocoa mix and scrape down sides then add the final flour and mix until completely combined.

Divide mixture evenly between the 2 X 6" tins and bake for 30 - 35 minutes or until a skewer inserted in the cake comes out clean.

Allow to cool in tin for 5 minutes then carefully turn out onto a wire rack to cool completely.

Peanut Frosting

1/2 cup icing sugar (confectioners)
1/2 cup peanut butter
50 g (1 3/4oz) unsalted butter
1 tsp vanilla extract
1 to 3 Tbsp milk

Mix sugar, peanut butter, butter and vanilla until light and fluffy. Add milk to make frosting to a spreadable consistency (in hot weather less milk will be required)

Chocolate Ganache

500 g (17 3/4oz - if you round up to 18 oz it will be ok) dark chocolate
175 g ( 6 1/8 oz) cream*

Place chocolate and cream in microwave safe bowl and heat at high heat for 2 minutes. Allow to sit for a minute and then whisk until smooth. Cover bowl and allow to set to desired consistency.

*I made this in summer in cool weather use 250g cream.

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Affiliate links may earn me money and contribute to supporting this blog.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission. 

Best of Bubble and Sweet 2012

Thanks everyone for joining me in a fabulous year of baking. I hope you had as much fun reading along as I did creating and sharing my baking journey throughout the year.

I have alot planned for 2013. Remember, you can follow this blog and receive free email updates by entering your details over in the top right hand corner.

For the final post I have compiled a best of Bubble and Sweet.

Best Cakes 2012:

This year ruffles ruled supreme in the big cake stakes. Colorful rainbows and ombre (gradient shades) decorations were just a taste of what was inside with surprising matching or contrasting hues.

Just in time for Halloween and a bit outside of the Bubble and Sweet box was the Monkey Brain cake with jello brain and raspberry sauce. It was gruesomely delicious.

1.How to eat a Tiara Ruffled Princess Cake (photo by Alyce and Colette)
2.Monkey Brain Cake with Jello Brain
3. Pastel Rainbow Ruffle cake
4. Sweet Birdie Ruffle Birdhouse

Other favorite cakes: 

Other favorite cakes included this streamlined ruffle and hand painted aqua wedding cake inspired by a vintage wedding dress with hand painting, a fun candy inspired Christmas cake with gluten free cranberry cake filling, and a fun Ant Picnic cake.

1. A Vintage dress inspired wedding cake
2. Lollipop and candy Christmas tree cake
3. Ant picnic in the park

Best Party Tables 2012:

Fun and fabulous party tables for 2012 included a dreamily pretty shabby chic pink and gold princess party with ruffles and bows, a rustic pie table with a fabulous paper pom backdrop by Ah-Tissue and a sweet as can be bird theme party table.

1. Shabby Chic Princess Party (Photography by Alyce and Colette)
2. Oh Sweet Mum Pie Table (Photography by Naomi V Photography)
3. Sophie's Sweet Birdie Birthday party

Best Cookies 2012:

Quirky ant cookies, a cute scary set of babushka halloween cookies, the sweetest teal, pink and white reindeer cookies and valentine inspired bird cookies were my favorite cookies for 2012.

1. Ant picnic in the park cookies
2. Babushka Munchy Mummy, Evil Ghost and Screaming Ghoul Cookies
3. Sweetest Thing Reindeer Cookies
4. Are You Thinking What I'm Thinking cookies

Best Cheesecakes 2012:

I love cheesecake and hopefully you can share in my love after some of the recipes on the blog this year. Pretty strawberries and cream cheesecake in a jar, photographed in my front garden, delicious mini nutella cheesecakes combining a few of my favorite things and decadent peanut butter and s'mores cheesecakes were among the recipes I shared. I had almost as much fun naming them as eating them. Almost.

1. Strawberry and Cream Cheesecakes in a Jar
2. These are a few of my favorite things Nutella Cheesecakes
3. Totally tastes better than thin - Smores cheesecake
4. If this is wrong I don't want to be right Chocolate Peanut Butter mini Cheesecake

Best Sweets on a Stick 2012 (includes best cake pops 2012)

Sweets on a Stick - it's the name of my book and something I think I do pretty well here at Bubble and Sweet. Macarons in divine hues decorated like lollipops and on top of cake pops were a couple of my favorites. A planter box of cake pops and cookies made using the instructions from my book in pastel hues for a party table was loved by all.

1. Lollipop Macarons
2.Macaron cake pops
3.Cute bird cake pops, flower cookies and cloud in the sky cookies (recipes from Sweets on a Stick)

4.Pot of gold at the end of the rainbow cakepops

Best small cakes 2012 (Includes Best Cupcakes 2012):

Did I go overboard with the mini macarons? - I don't think so. Who could resist the delicious chocolate hazelnut cakes topped with raspberries and mini gold macs or piped butter cream rose topped strawberry cake with delicate pink mini mac? Spiced pear cupcakes were a hit for those looking for something simple. High maintenance decorators preferred high heel shoe cupcakes.

1. Chocolate Hazelnut cakes with French Buttercream (Gluten Free)
2. High heel Shoe cupcakes - high maintenance decorating
3. Pink rose and macaron shabby chic petit fours
4. Spiced pear cupcakes with caramel cream cheese frosting

Best treats 2012 (misc)

Easy to make army of ghost Oreo truffles was the surprise hit of the year being the second most popular post on the whole blog. More mini macs topped other delicious treats including the fun mini pumpkin chiffon pies with pecan pie bites and the milk chocolate mousse pies (which would have to be one of my favorite pictures ever - thank you Naomi V Photography). Peppermint cookie fudge proved to be a fast, easy and delicious treat to share.

1. Army of Ghosts Oreo Truffles
2.Chocolate Cream Mousse Pie (sorry no recipe provided) (Photo by Naomi V Photography)
3. Pumpkin Chiffon Pies  (photo by Naomi V Photography)
4. Peppermint Cookie Fudge

Favorite new product 2012

My favorite new find during 2012 would have to be the edible jelly gems. I mostly used them in cookies but found that with not much work they could dress up anything turning simple marshmallows into a treat fit for a princess.

1. Elegant Ornament Cookies
2. Jewelled Marshmallows
3. How to eat a Tiara   (Photography by Alyce and Colette)
 4. Princess Cookies


Other highlights:

Cake pop and cookie demonstrations at the Bleeding Heart Cafe in Brisbane proved to be even more fun than I thought they would be. The best part was meeting people who read my blog on a regular basis. Another class is being planned for April 2013.

Recipes I created were included in Tickle the Imagination magazine, online and print version, and Peekaboo magazine. Many online newspapers and magazines linked back to my popular posts, and of course many blogger friends linked back to Bubble and Sweet as well.

The absolute best bit

...and the best part of 2012 from a Bubble and Sweet perspective was all the fabulous interaction on the blog, on instagram, on pintrest and on facebook. Truly I still get excited when I receive lovely feedback - it's what keeps me going.

Thank you everyone again for reading the blog and sharing my baking journey.

You helped make my year one of the best yet :)

....................

Unless stated otherwise recipes, photos and posts by Linda Vandermeer author of Sweets on a Stick: More than 150 Kid Friendly recipes for cakes, candies, cookies and pies on the go. You can pick it up at all good online book shops including these shops:

Or here at fishpond (Aus/NZ)

Totally tastes better than thin s'more cheesecakes

So a while back I noticed the local supermarkets all stopped selling the chocolates I like to eat.

Like some type of chocolate deprivation conspiracy, they slowly started disappearing off the shelves.

I know y'all are saying with the amount of stuff I bake what are you even doing buying chocolates. But that is beside the point.

I told my friend expecting her to be full of sympathy. "I know" she said in a consoling voice, the shop I used to buy the chocolates I like from stopped selling them and now I have to buy them at a different supermarket and they cost a dollar more.

That is totally NOT the same, having to pay a dollar more compared to NEVER again having your favorite chocolate.....

Not even close to the same :)

Anyway......lacking consolation from my friend I turned to these s'more cheesecakes.

* In the interest of being honest and responsible lots of things taste better than thin, but in our household we mostly eat a healthy diet with lots of vegetables, fruit, dairy etc to balance out the sweet treats I make. The kids also have an active lifestyle with many activities including swimming, tennis, dancing and basketball.

They actually taste better than my favorite chocolates, but sadly they do not come individually wrapped already made.

In Australia S'mores are not really well known. Probably because we do not have graham crackers readily available which is one of many life mysteries I have never really understood.

Anyway luckily if you can not find graham crakers you can whip up your own pretty easily. CLICK HERE for a link to Martha Stewart's graham cracker recipe. I actually used my own recipe which is not listed below and cut them quite thin so they were like delicious little spoons.

Oh and there is a happy ending to the chocolate story, I found a shop not far from my house that sells the chocolates I love. I'm a regular shopper there now.

I picked my mini glass pot's up at Sharnel Dollar Designs, but they do not have them presently. Try Sweet Style CLICK HERE.

Tastes Better than Thin S'more Cheesecakes (makes 14 using small jar)
Imperial conversions approximate

625g (21oz) cream cheese at room temperature
1 x 395g (14oz) tin sweetened condensed milk
3 large eggs at room temperature
300g  (10 1/2 oz) milk chocolate melted and cooled to room temperature
100g (3 1/2 oz) dark chocolate
80g (2 7/8 oz) cream
4 egg whites
260g (9 oz)caster (superfine) sugar
Graham Crackers to serve

Preheat oven to 140C (285 F)

In a large bowl beat the cream cheese using an electric mixer at medium speed until smooth. If the cream cheese is still lumpy it will show up later when you mix in the chocolate, so take the time now to make sure it is mixed well. Add the condensed milk and mix until well combined. Reduce speed to low and add the eggs one at a time, beating after each addition until just combined.

Add the chocolate and mix at low speed until combined.

Spoon or pipe mixture into jars.

I baked my cakes in a tin which I poured boiling water into. It results in the cheesecake texture being a bit creamier. You can either do as I did and use the hot water/baking tin method, or bake the cheesecake jars directly on a baking tray.

Alternatively you can bake the cheesecake mixture in muffin tins lined with paper cases.

Bake for around 15-17minutes.

Melt the dark chocolate with the cream in the microwave at medium low heat for bursts of 45 seconds until it is smooth.

Divide the mixture between the cheesecakes spooning into the top of the jars.

(If you are making the cheesecakes in muffin cases instead of jars just reserve the chocolate sauce to pour over cakes when serving)

Make the marshmallow frosting.

Pop the egg whites and sugar into a large clean metal bowl from a stand mixer and stir together until just mixed, the sugar will start to melt into the whites.

Place the bowl over a saucepan of simmering water until the mixture reaches 60C ( 140F) making sure to stir frequently to stop the egg whites from cooking.

Place the bowl back on the mixer and beat on high speed until the meringue is thick and glossy and forms stiff peaks.

Spoon or pipe the marshmallow frosting onto the top of the cheesecakes and place into the grill to toast. Be careful to ensure the tips do not catch fire. It's a good idea to check where the heating elements are and make sure the frosting is not directly below them.

Of course if you have a little kitchen torch you can use that to toast all around the marshmallow frosting.

Serve with graham crackers.

Recipe by Linda Vandermeer

Linda Vandermeer is a mum, wife, blogger and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores:

Or here at fishpond (Aus/NZ)

Strawberry and Cream Cheesecakes in a Jar

Strawberries are so plentiful and cheap around here at the moment and everyone has those buy 3 punnets for $5 deals so our fridge is full of them.

That is not a complaint.

I love fruit. Mostly we just wash and eat it fresh here.

Seriously I did not fish around to find these strawberries, they were the top 2 in the punnet.

But I couldn't resist making up these strawberry and cream cheesecakes in a jar. The great thing about making cheesecakes in a jar, apart from y'know obviously they look lovely, is that you can spoon on heaps of strawberries and puree some up as sauce and it stays put as you scoop around eating.

If it doesn't happen to be strawberry season for you at the moment - just pop any fresh fruit in the top and it will be just as awesomely delicious.

I have used recycled jam jars, which actually took me a while to collect up, but you can use whatever you may have sitting around. In the past I found drinking glasses or even clean unused glass tea light holders from Ikea work.

Oh and if your a bit of a fan of upcycling and recycling you should check out the latest edition of 'Tickle the Imagination' online magazine.

I have a super yummy recipe for Blueberry jarcakes with cream cheese frosting in the lasted edition.

......hmmmm that styling looks familiar. Nope I didn't do it the same day (I don't have that many jars), although it was about a week apart. I needed to use the jars quick as my friend was collecting used jars to use at a party as drink glasses. Yup another fab recycling idea right there.

This photo is really Bubble and (a) Sweet

Now if only I could come up with an idea for recyling all those plastic fruit punnets I would be set.

and YAY for Bubble and Sweet, we were featured as one of Parenting.com's fav Halloween pintrest ideas for my Double Trouble Witch Brew Cauldron Cake pops. Thanks Parenting.com you can check out all their other creepily delicious favorites HERE.

anyway shameless self promotion over.....back to the cheesecakes.

Strawberries and Cream Cheesecakes in a Jar makes 6
You will need 6 clean 250ml jam jars or similar. If you do not have jars available you can use cupcake papers and bake in a muffin tray. Imperial conversion is approximate.

500g (17oz) cream cheese at room temperature
1/2 cup caster sugar
1 egg at room temperature
1/4 cup cream
1 tsp vanilla
1 250g (8 1/2 oz) punnet strawberries
Extra whipped cream for serving

Preheat oven to 140 C (280 F).

Beat the cream cheese and sugar using a mixer at medium speed until smooth and lump free, add the cream and mix until combined.

Reduce speed to low and add the eggs and vanilla and mix until just combined.

Spoon mixture into jars, place on a tray and pop in the oven.

Bake for 25 minutes.

Allow to cool to room temperature and the pop into the fridge to chill for a couple of hours.

Just prior to serving puree about half the strawberries. Chop the remaining strawberries into small pieces. Evenly divide the strawberries and puree between the jars. Top with some whipped cream, decorate with sprinkles if desired and serve with a spoon.